INGREDIENTS
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2 tablespoons olive oil
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1/2 large red bell pepper sliced into thin strips
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1 small bunch scallion bottoms, sliced
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1/2 tablespoon garlic, minced
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1 small jalapeno chili, seeds and stems removed, diced fine
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1/2 cup prepared Southwestern Red Chile Sauce (or Enchilada Sauce)
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1/2 cup chicken stock
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3/4 pound cooked chicken, shredded
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1/4 cup peanut oil
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16 corn tortillas
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1/2 cup fresh cilantro, chopped
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2 1/2 cups cheddar cheese, shredded (you could also use jack cheese or pepper jack cheese)